All Recipes
Showing 60 of 6728 recipes.
Entree: Yemen – Ogdat (Hearty Yemeni spiced lamb stew braised with tomatoes, warm spices, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4733
Entree: Virgin Islands, U.S. – Saltfish Gundy (Caribbean salted cod stew with boiled wheat dumplings and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4732
Entree: Virgin Islands, British – Pigeon Peas and Rice with Chicken (Caribbean one‑pot rice cooked with pigeon peas and seasoned chicken)
Created by Kitchen2MyTable.com
Recipe ID: 4731
Entree: Vanuatu – Kava Fish (Whole fish cooked in a kava‑infused coconut cream and steamed or baked in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 4730
Entree: Uruguay – Revuelto Gramajo (Uruguayan skillet scramble of eggs, matchstick potatoes, diced ham, and peas)
Created by Kitchen2MyTable.com
Recipe ID: 4729
Entree: United States Minor Outlying Islands – Sweet and Sour Pork (Bite-sized pork in a tangy sweet-and-sour sauce with pineapple and peppers)
Created by Kitchen2MyTable.com
Recipe ID: 4728
Entree: Uganda – Muchomo (Charcoal-grilled seasoned chunks of beef or goat commonly sold as Ugandan street barbecue)
Created by Kitchen2MyTable.com
Recipe ID: 4727
Entree: Tuvalu – Breadfruit and Fish Curry (Coconut-milk curry of breadfruit and firm white fish simmered with island spices)
Created by Kitchen2MyTable.com
Recipe ID: 4726
Entree: Turks and Caicos Islands – Conch Chowder (Hearty tomato-based soup of stewed conch and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4725
Entree: Türkiye – Çöp Şiş (Small skewered marinated cubes of lamb or beef grilled over charcoal)
Created by Kitchen2MyTable.com
Recipe ID: 4724
Entree: Tonga – Sapasui (Tongan-style chop suey of soft vermicelli noodles with soy-seasoned meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4723
Entree: Tokelau – Fai'ai Moa (Coconut-braised Tokelauan chicken with taro leaves and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4722
Entree: Togo – Kokonte (A firm, smooth starchy dough made by cooking dried cassava flour with water, traditionally served with hearty West African soups or stews)
Created by Kitchen2MyTable.com
Recipe ID: 4721
Entree: Taiwan – 肉圓 ➤ rouyuan / ba-wan (A translucent starch-based dumpling filled with seasoned pork and vegetables, steamed and often finished by pan-frying and served with a sweet-savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4720
Entree: Sudan – فتة ➤ fatta (Layered torn flatbread and rice topped with spiced stewed meat and garlicky tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 4719
Entree: Somalia – Bariis iyo Hilib Ari (Fragrant spiced long-grain rice served with slow-braised goat meat)
Created by Kitchen2MyTable.com
Recipe ID: 4717
Entree: Solomon Islands – Roast Pig (Whole pig slow-roasted over coals or in an earth oven with coconut and island aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4716
Entree: Seychelles – Bouyon Brede (Seychellois coconut-based stew of local greens and fish)
Created by Kitchen2MyTable.com
Recipe ID: 4715
Entree: Serbia – Пребранац ➤ Prebranac (Baked Balkan white beans with caramelized onions and smoked pork)
Created by Kitchen2MyTable.com
Recipe ID: 4714
Entree: Sao Tome and Principe – Frango com Quiabo (Stewed chicken with okra in a tomato and onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4713
Entree: Samoa – Keke Pua'a (Samoan fried pork cakes seasoned with coconut and local aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4711
Entree: Saint Vincent and the Grenadines – Conch Creole (Tomato-based Creole stew of tender conch with peppers, onions, and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4710
Entree: Saint Pierre and Miquelon – Gratin de Fruits de Mer (Creamy baked mixed seafood casserole topped with cheese and breadcrumbs)
Created by Kitchen2MyTable.com
Recipe ID: 4709
Entree: Saint Martin (French part) – Poulet Boucané (Smoked Creole-style whole chicken marinated in citrus, garlic, and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 4708
Entree: Saint Lucia – Lambi (Stewed conch in a seasoned Caribbean tomato and coconut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4707
Entree: Saint Kitts and Nevis – Pepperpot (Hearty slow‑stewed meat and vegetable stew flavored with hot pepper and Caribbean spices)
Created by Kitchen2MyTable.com
Recipe ID: 4706
Entree: Saint Helena, Ascension and Tristan da Cunha – Roast Beef with Yorkshire Pudding (Classic roasted beef joint served with risen baked batter puddings known as Yorkshire puddings)
Created by Kitchen2MyTable.com
Recipe ID: 4705
Entree: Saint Barthélemy – Lambi en Sauce (Creole-style stewed conch in a spiced tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4704
Entree: Rwanda – Inyama y'ingurube (Braised Rwandan pork in a tomato and ginger sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4703
Entree: Réunion – Boucané Bringelle (Smoked pork stewed with eggplant in Réunion Creole style)
Created by Kitchen2MyTable.com
Recipe ID: 4702
Entree: Qatar – مرقوق ➤ Marqūq (Hearty meat and vegetable stew with torn thin flatbread cooked in the broth)
Created by Kitchen2MyTable.com
Recipe ID: 4701
Entree: Panama – Arroz con Coco y Mariscos (Coconut-simmered rice cooked with mixed seafood)
Created by Kitchen2MyTable.com
Recipe ID: 4700
Entree: Oman – صلونة ➤ Ṣalūna (Omani spiced meat and vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 4699
Entree: Northern Mariana Islands – Chamorro Empanada (Chamorro-style savory hand pies filled with seasoned ground pork and vegetables, fried or baked until golden)
Created by Kitchen2MyTable.com
Recipe ID: 4698
Entree: Norfolk Island – Norfolk Island Beef Pie (Savory baked pie of seasoned minced beef and vegetables in a rich gravy encased in shortcrust pastry)
Created by Kitchen2MyTable.com
Recipe ID: 4697
Entree: Niue – Niuean Fish Curry (Coconut-based mild curry of local reef fish with island spices and lime)
Created by Kitchen2MyTable.com
Recipe ID: 4696
Entree: Niger – Kuli Kuli with Sauce (Deep-fried seasoned peanut cakes served with a spicy tomato-peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4695
Entree: Nauru – Nauruan BBQ Chicken (Grilled chicken marinated in coconut and citrus with a sweet-savory Pacific-style glaze)
Created by Kitchen2MyTable.com
Recipe ID: 4694
Entree: Montserrat – Escovitch Fish (Fried whole fish dressed with a hot pickled vegetable and vinegar sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4692
Entree: Monaco – Filet de Loup de Mer (Pan-seared European sea bass fillets with a classic lemon and white-wine beurre blanc)
Created by Kitchen2MyTable.com
Recipe ID: 4691
Entree: Moldova – Ghiveci de Legume (Moldovan mixed vegetable stew braised until tender in a tomato-herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4690
Entree: Mayotte – Zebu curry (Spiced island-style beef curry made with zebu, coconut milk, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 4689
Entree: Marshall Islands – Fish and Taro (Island-style cooked fish served with boiled taro root and a coconut-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4688
Entree: Malta – Ross il-Forn (Oven-baked rice casserole layered with a savory tomato and meat sauce, peas, and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 4687
Entree: Mali – Grilled Fish with Attiéké (Whole seasoned and char-grilled fish served with attiéké, a steamed grated cassava couscous)
Created by Kitchen2MyTable.com
Recipe ID: 4686
Entree: Maldives – މަސް ހުނި ➤ Mas Huni (Shredded smoked tuna mixed with grated coconut, onion, and chili, typically eaten with flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 4685
Entree: Malawi – Pigeon Peas Curry (A Malawian-style spiced curry of pigeon peas simmered in tomato and coconut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4684
Entree: Macau – Chilicote (A Macanese spicy braised pork and chili stew)
Created by Kitchen2MyTable.com
Recipe ID: 4683
Entree: Liechtenstein – Forelle Blau (Whole trout gently poached in vinegar-scented water that turns the skin blue-black)
Created by Kitchen2MyTable.com
Recipe ID: 4682
Entree: Libya – Libyan Tajine (Baked savory meat-and-egg casserole often containing pasta and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 4681
Entree: Liberia – Palava Sauce (A hearty Liberian one-pot stew of leafy greens cooked in palm oil with smoked fish and spiced tomato gravy)
Created by Kitchen2MyTable.com
Recipe ID: 4680
Entree: Lesotho – Tšoeu (A stiff white cornmeal porridge traditionally served with a savory meat and vegetable relish)
Created by Kitchen2MyTable.com
Recipe ID: 4679
Entree: Latvia – Cūkgaļas cepetis (Traditional Latvian roast pork seasoned and roasted until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 4678
Entree: Kuwait – هريس ➤ Harees (Slow-cooked cracked wheat porridge mixed with tender meat)
Created by Kitchen2MyTable.com
Recipe ID: 4677
Entree: Jordan – رشوف ➤ Rashouf (Slow-braised Jordanian lamb and chickpea stew with tomato and yogurt)
Created by Kitchen2MyTable.com
Recipe ID: 4676
Entree: Jersey – Jersey Fish Pie (Creamy baked pie of mixed fish in a white sauce topped with mashed potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 4675
Entree: Jamaica – Saltfish Fritters (Crispy fried fritters made from shredded salted cod mixed with seasoned batter and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4674
Entree: Isle of Man – Scallop and Bacon Salad (Pan-seared sea scallops and crisp bacon served warm on mixed greens with a mustard-lemon dressing)
Created by Kitchen2MyTable.com
Recipe ID: 4673
Entree: Iceland – Saltfiskur (Rehydrated salted cod served poached or pan-fried, traditionally paired with potatoes and onions)
Created by Kitchen2MyTable.com
Recipe ID: 4672
Entree: Holy See (Vatican City State) – Abbacchio alla Romana (Roast young lamb seasoned with garlic, rosemary, lemon and white wine)
Created by Kitchen2MyTable.com
Recipe ID: 4671